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Macro Friendly Spicy Corn & Green Chile Salad
Sweet, spicy and so fresh, you will love this healthy side. It's a delicious dip, salad or topping for tacos or nachos. We loved this! To make this much less spicy, use mild green chiles and/or reduce the fresh jalapeno by half.
Ingredients
- 4 ears fresh sweet corn
- 4 whole roma tomatoes
- 1 jalapeno pepper
- 1/4 cup chopped cilantro
- 3 scallions chopped
- 4 oz fire roasted diced green chiles 1 small can drained
- 1 lime juiced
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- salt & pepper to taste
Instructions
- Boil ears of corn for 10 minutes in large pot of salted water. Remove from pot and rinse under cold water to shock and cool quickly. Blot dry with clean kitchen towel.
- Stand ears of corn up, one at a time, in the center of a large mixing bowl and cut down the cobs to remove kernels. Use the back of the knife to remove the remnants of kernels remaining in the cob.
- Chop the roma tomatoes and add them to the bowl. Seed the jalapeno pepper and chop finely. Add it to the bowl. (Only add half if you want a milder salad.)
- Stir in cilantro, scallions, diced green chiles, lime juice, cumin, smoked paprika, salt and pepper. Taste and adjust seasoning as necessary.
- Store salad in refrigerator covered until ready to serve.
Notes
Each ear of corn and each roma tomato will vary in size and so these macros may not be perfect. This recipe made approximately 6 cups of salad for me. Here are the macros for 1/12th of the recipe which is about 1/2 cup: 52 calories, 0.6g F/10.7g C/1.8g P.
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 43mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg
